Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.

Immediately remove from heat and let it cool down as quickly as
possible. Combine salt, granulated garlic and black pepper in a small
vessel then sprinkle it on the salmon inside the pocket and outside
rubbing it in.

Place salmon in a lined or oiled sheet pan, open the pocket and line the
bottom half with the spinach then add a layer of the roasted peppers,
close the salmon flap.

Place the salmon in the preheated oven and roast 15 – 20 minutes depending upon how thick the fish is..
{Rule of thumb is to cook fish for 10 minutes per inch of thickness.
i.e. If the thickest point is 1 1/2 inches, cook for 15 minutes}

If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.

Salmon will continue cooking anywhere from 8 - 10 minutes after it is
removed from the heat, so let it sit undisturbed until cooking process
is complete.

In a large pot, bring water to a boil, add linguine then
bring the pot back up to a rapid boil again and stir.

Cover
pot, turn off the burner and let the pasta sit covered and undisturbed
for the amount of cooking time stated on the package.

Once pasta is done, 6 - 8 minutes, drain it in a colander then transfer to a large
bowl. While the pasta is still hot, stir in 1 teaspoon salt, and 1 tablespoon olive oil, mix
thoroughly and set aside.

For the Vegetables/Sauce

Heat
a large sauce pan on medium high add the olive oil. When oil is warm,
add the sliced peppers, onions, garlic, 1 teaspoon salt, 1 teaspoon
granulated garlic and 1 teaspoon granulated onion. Saute until onions
are translucent. Stir in the tomato paste and mix thoroughly. Add the
crushed tomatoes, balsamic and red wine vinegars and mix until well
combined. Add the crushed red chili peppers, oregano, basil, rosemary
and water and mix thoroughly. Cover and cook on low, for 15 minutes.

Add
the linguine and remaining seasonings (2 teaspoons granulated garlic, 1
teaspoon granulated onion) then mix until everything is well combined.
If needed add more water.

Taste for flavor and adjust seasoning as needed then continue cooking until linguine is hot approximately 3 - 5 minutes.

The New Age Olive Garden Salad

6 – 8 Servings

Ingredients

½ head romaine lettuce, sliced

½ head red leaf lettuce, sliced

2 Roma tomatoes cut into eighths

6 – 8 black olives

6 – 8 pepperoncini or banana peppers

½ medium red onion, sliced

½ cup croutons
½ cup freshly sliced Parmesan cheese

For the New Age Dressing: (Traditional dressing listed below)

½ cup vegan mayo

½ cup white wine vinegar

2 tablespoons orange juice

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon Italian seasoning

1 teaspoon dried oregano

½ teaspoon sea salt

½ teaspoon crushed red chili pepper

Method

Chill your salad bowl in the freezer for at least 30
minutes. Once bowl is chilled, add the lettuce then top them with onions, olives,
pepperoncini, tomatoes, croutons and cheese.

For the Dressing:

Combine all the ingredients in a blender until well mixed.
If this is a little too tart for your own personal taste, add a little honey

Keep dressing for up
to 10 days if you store it in an airtight container in the refrigerator.

Traditional Olive Garden
dressing:

½ cup mayonnaise

⅓ cup white vinegar

1 teaspoon vegetable oil

2 tablespoons light corn syrup

2 tablespoons grated Parmesan cheese

2 tablespoons grated Romano cheese

¼ teaspoon garlic salt, or 1 garlic clove, minced

½ teaspoon dried Italian seasoning

½ teaspoon dried parsley flakes

1 tablespoon lemon juice

Method:

Combine
all the ingredients in a blender until well mixed.

Nilofa's Red Lentil Soup

13 - 1 cup servings

Ingredients

1 pound red lentils

3 cups water

1 tablespoon + ½ teaspoon sea salt

1 tablespoon granulated garlic

1 tablespoon granulated onion

½ teaspoon ground turmeric

3 bay leaves

Juice of 1 medium lemon

1 medium onion diced

2 tablespoons olive oil

2 – 4 Garlic cloves, diced

1 jalapeno pepper, diced

1 small bunch cilantro, coarsely chopped

Method

Rinse lentils in cold water until water runs clear. In a
large pot, add the water, lentils, sea salt, granulated garlic, granulated
onion, turmeric and bay leaves.

Bring pot to a boil then reduce the heat to medium low and
cook uncovered for 30 minutes stirring occasionally.

While lentils are cooking, heat the olive oil over medium heat
add the onions, garlic and jalapeno peppers and sauté until garlic is lightly
browned.

Remove the bay leaves from the soup pot then puree the soup
with an immersion blender (wand) or in a blender.

If soup was pureed in a blender, transfer it back to the pot.
If the soup has cooled down while it was blended, bring it back up to a boil
and add the sautéed ingredients and cilantro.Remove pot from the heat, mix thoroughly and serve immediately while hot.

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ABOUT US

New Age Soul Food is a mother and daughter team aspiring to help each other make healthier dietary choices.They take on the task of turning traditionally unhealthy dishes into heart healthy dishes.They’re not all about losing weight.They’re about making old recipes healthier yet just as delicious as grandma’s.They believe in recipes that are lower in fat, salt, sugar and no processed foods.Vegans and vegetarians are welcome.

Who they are together?

Angelique is a carnivore. She mostly eats chicken and fish. And though she can cook, don’t expect a thing unless it’s a major holiday. And Joyce, the Renegade Chef, is an herbivore. She’s been off meat for 20 years, which makes their home very interesting. She’s no salad grazer. Let me tell you, "Mom" gets creative and keeps it interesting.

Welcome to New Age Soul Food - A Healthy Alternative to Traditional favorites.

Angelique Perrin is one of the co-hosts of Café Mocha Radio heard nationally each weekend. Her resume ranges from guest starring on Lincoln Heights to being the voice of the Keenen Ivory Wayans show. She considers herself a radio/tv personality and actress.

Joyce, better known as Angie’s mom, quit her corporate day job in 2002 to pursue her true love – food. After a stint in culinary school, she became The Renegade Chef. Joyce has been a chef for Whole Foods Market specializing in vegan and vegetarian cuisine. Currently she is Co-Owner/Chef of Catering by Alta-Perrin serving the Valleys of Los Angeles County.